Lemon & Blueberry Muffins!
*This post may contain affiliate links. Please see my disclosure for more details!*
Moist & decadent lemon & blueberry muffins full to the brim with blueberries topped with a lemon icing – perfect summer bake!
Cupcakes vs Muffins
I have a ridiculous amount of cupcake recipes on this blog, and sometimes I feel this is unfair to its sibling – the muffin. I have often heard from people that muffins are so much harder to bake if you want them to rise, taste good, be moist, and not be rock solid.
My white chocolate & raspberry muffins recipe demonstrates along with my easy bake triple chocolate muffins that you CAN get moist & delicious cupcakes with ease! Whether the muffins are fruity, chocolatey or even plain, the should still be light and moist but feel like a treat! To try some other flavours of muffin goodness, try my chocolate orange muffins or my biscoff muffin recipe is simply divine.
Lemon & Blueberry
Lemon + Blueberry is one of the best fruity combinations that exists and I know a lot of you agree – my lemon & blueberry sweet rolls recipe is another of these delightful combination that has been a major success on this blog!
I have posted so many things now that I can never keep up but my lemon and blueberry cake has always been one of my personal summer favourites, as it’s just so zingy and fresh, along with my lemon and blueberry cheesecake which is honestly just a 10/10.
Lemon Blueberry muffins
These muffins however are something else… I love blueberries, and using blueberries in cakes is even better but I get sometimes that it can be difficult. I honestly have never had a problem with this recipe and they always taste delicious and yummy every single time!
For these muffins I use unsalted butter, eggs, caster sugar and self-raising flour, salt and milk. You then fold in your lemon and blueberries and bake – it really is that easy. I use fresh blueberries with this bake as I believe not only do they work best but you cant beat the taste of fresh, juicy blueberries.
It may sound like a slightly weird recipe, but it really is just a cupcake batter change to suit the extra freshness from the blueberries, as well as having a more muffin like texture. I used self raising flour as I wanted a fluffy texture, but you need the milk to make the batter work as best as possible.
Full-fat baking
It’s always important to use FULL-FAT products when baking as the fat content is key to best results, no matter the recipe. Milk, cream, soft cheese, butter, etc… always use full-fat. You can make these dairy free though by substituting the butter and milk to a full-fat dairy alternative.
The risk you have when using products that aren’t full fat is that the lack of protein can cause a different bake, as well as the lower fat content product causing a product to split or not bake correctly. So the risk is up to you, but I will always reference full-fat.
Decoration
For something a little different, you can add some granulated sugar to the top of the muffins before baking for a crunchy texture. A small amount of icing also works well as a topping but there is also no problem with just leaving these one plain – the flavour combinations sings for itself!
I used a blog of icing made with icing sugar and lemon juice for a sweet but sharp flavour, and used this to stick some blueberries and little finely grated lemon zest. This is of course optional as I mentioned above!
Tips & Tricks
- These muffins will last for 2-3+ days at room temperature
- These muffins will last for 3+ months
- I use these tulip muffin cases for my lemon & blueberry muffins
- You can switch the blueberries to another berry if you prefer
- You can add in 100g of white chocolate chips for an extra flavour
Lemon and Blueberry Muffins!
Ingredients
Muffins
- 115 g unsalted butter
- 250 g caster sugar
- 2 medium eggs
- 250 g self raising flour
- 1/2 tsp salt
- 125 ml whole milk
- zest of 2 lemons
- 200 g blueberries
Decoration
- 100 g icing sugar
- 1-2 tbsp lemon juice
- 100 g blueberries
- lemon zest
Instructions
Muffins
- Preheat your oven to 190ºc/170ºc fan and line a 12 hole muffin tray with large muffin cases or tulip cases
- Cream together the unsalted butter and caster sugar until full combined
- Add in the eggs and milk and mix again - try not to over beat.
- Add in the self raising flour with the salt and combine again
- Fold through the lemon zest and blueberries then pour the mixture evenly into the 12 cases
- Bake in the oven for 25 minutes until cooked through
- Leave to cool fully in the tin or on a wire rack
Decoration
- Once the muffins have cooled, mix together the icing sugar and lemon juice until thick.
- Dollop a little onto each muffin, and stick down some blueberries. Sprinkle on a little lemon zest, and enjoy!
Notes
- These muffins will last for 2-3+ days at room temperature
- These muffins will last for 3+ months
- I use these tulip muffin cases for my lemon & blueberry muffins
- You can switch the blueberries to another berry if you prefer
- You can add in 100g of white chocolate chips for an extra flavour
- If you fancy an added crunch to your muffins the sprinkle a little bit of granulated sugar onto the top of the cakes before baking!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hey Jane! I’m going to make a batch of these for my boyfriend later but only have frozen blueberries! Would this still work using them, or should I take them out completely/use a different quantity of them? X
It should be fine!! x
Hi Jane
I made the blueberry and lemon muffins yesterday. My partner of 30 years who doesn’t normally eat cake absolutely loved them. We loved them so much I have another batch in the oven for my family and friends.
Thank you for another delicious recipe.
Heyy! Ahh, thank you so much! I’m so glad you both enjoyed them, and I hope they’re a hit with your friends and family! Thank you Rosalind! x
Can’t wait to try these!! Could they be frozen once baked? X
Yes they can!xx
Just made these and was really disappointed,followed the recipe exactly. They seemed very moist and uncooked at the bottom and the top perfect and tasted amazing. Unsure if this was due to too many blueberries making the mixture uncooked and wet?
It can sometimes just be the blueberries producing more moisture compared to a different time of year (as the fruit has such a particular season!) so it might have just needed a smidge longer baking x
This is the only recipe of yours that I struggle with. I cant seem to get the bake right. Any suggestions
Hey, what is it that’s going wrong?x
Love this recipe!
Does it have to be block butter or is a tub of stork ok?
Is there a general rule that block butter best for cookies/biscuits and anything needing a bit of support but cakes/muffins and soft bakes are ok with spread?
Thanks,
Lucy
Hey! Yes stork is fine xx
Hi if I wanted to make these gluten free can I just swap for free from flour or will it not work the same?
Absolutely delicious. So so good. I will never buy a blueberry muffin from supermarket again. If you havent made these yet I highly recommend them. Yummy!!
Thank you so much, I am so pleased you love them!xx
Hi Jane,
Can I just double or triple the quantities to make a bigger batch or should I make this recipe up 2-3 times instead?
Thanks
Yes you can just make another batch at the same time!
Hi Jane,
I absolutely love your recipes and only use yours for baking now! The chocolate apple crumble cake and chocolate loaf cake are my favourites!
I want to make this but without the blueberries. Could I just take them out or would I need to substitute?
Thanks
Amy 🙂
Apple crumble cake even! Clearly have chocolate on the brain !
Hiya! yes you can take out the blueberries, there isn’t any change to the rest though but it may make 1-2 less muffins because of the lack of blueberries x
I made these this morning. I’ve lost count how many times I’ve already used this recipe! I love how they come out with the crunchy top, so much nicer than store bought/coffee shop ones! We’re lime lovers in our family so I tend to use lime zest instead of lemon and they’re so delicious. Can’t help myself and have to have one while they’re still warm from the oven
Hi Jane, would it be possible to add blueberry jam in to the muffin? Thanks x
I don’t see why not! x